Recipe by Kittencal@recipezazz
These are the *best* and fluffiest matzo balls on the planet, matzo meal can be found in the Jewish or deli section of any major super market chain or in a deli store, store any leftover matzo meal in the fridge or freezer ---these really expand when simmering in the broth so make sure that you have lots of broth in the pot before adding them in :)
Top Review by DrGaellon
The baking powder gave them an off, metallic flavor. They were huge and pillowy, but not tasty. (To other reviewers: matzo balls can be frozen, but will often be dry and mealy when reheated.)
- 4 large eggs
- 1⁄4 cup oil
- 1 cup matzo meal
- 1 3⁄4 teaspoons baking powder (2 teaspoons won't hurt)
- 1 teaspooon table salt (I use seasoned salt) or 1 kosher salt (I use seasoned salt)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
Directions See How It's Made
- In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
- In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
- Add in the egg/oil mixture.
- Mix lightly until combined (do not over mix).
- Refrigerate for 1 hour.
- Using lightly greased hands shape the mixture into 1-inch round balls.
- Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
- Cover and reduce heat to low.
- Simmer for 30 minutes or until soft and tender.
- *NOTE* the balls will expand to almost double in size when cooking.